Roti Jala with Heng's Chicken Curry

Apr 29, 2020
ROTI JALA with Heng's CHICKEN CURRY

Roti Jala (also known as "lace pancake"). This is a very traditional Malay dish that is usually homemade and served at events such as weddings and festivals. It is usually eaten in sets of three to four pieces with curries, especially chicken curry, as a substitute to rice. You will be sure to enjoy this time-cherished flavour with your family and friends!

Happy Cooking!

ROTI JALA
Ingredients:

6 servings
2 cups flour (250 g)
1 cup water (240 mL)
1 cup coconut milk (240 mL)
2 eggs
1 teaspoon salt
1 teaspoon turmeric
vegetable oil, as needed

Special Equipment

1 plastic water bottle
1 sharp pointed knife

Cooking Method:
1. In a medium bowl, whisk together the flour, water, coconut milk, eggs, salt, and turmeric until smooth.
2. Using a sharp-pointed knife poke three holes in the cap of a plastic water bottle.
3. Fill the bottle with your roti jala batter.
4. Heat a very lightly greased nonstick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.
5. Allow the roti jala to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
6. Remove from pan, fold in the sides, and roll up. Serve with curry.

CHICKEN CURRY
Ingredients:
1 packet (200g) Heng's Chicken Curry Sauce
300g Fresh Shrimps
3 slices Canned Pineapple Ring, quatered
100ml Coconut Milk
150ml Water

Cooking Method:
1. In a frying pan, add 1 packet Heng's Chicken Curry Sauce. Heat until aromatic.
2. Add Prawns, stir fry until Prawns change colour.
3. Add Water & Pineapple, bring to boil.
4. Add Coconut Milk, mix well & serve hot.


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